About this recipe:A super-rich and filling potato soup. Potatoes are simmered with carrots and red peppers in a chicken stock, then blended with processed cheese, Cheddar and Gruyere. The perfect soup for the cold winter months.
600ml chicken stock
4 tablespoons chicken stock granules
1/2 teaspoon ground black pepper
2 large carrots, finely chopped
4 potatoes, peeled and diced
1 large onion, diced
2 sticks celery, finely chopped
1 red pepper, diced
250g processed cheese, such as Kraft singles, unwrapped and chopped
125g grated mature Cheddar cheese
65g grated Gruyere cheese
4 tablespoons instant mash flakes or granules
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In a large stock pot, combine water, chicken stock, chicken stock granules, black pepper, carrots, diced potatoes and onions. Bring to the boil and then reduce heat. Simmer 15 minutes or until vegetables are tender, stirring occasionally.
Add celery and red pepper and simmer for 5 minutes.
Gradually add mayonnaise to hot soup, whisking until smooth. Reduce heat to medium low. Gradually stir in processed cheese, mature Cheddar cheese and Gruyere cheese; continue stirring until cheese melts, about 5 minutes.
Mix in instant mash. Remove from heat and let sit for 15 minutes before serving.